Return to Beef Soups & Stew Recipes
Dynamite Texas Chili
Submitted by: Cori's Mom
Cornbread makes a great accompaniment to this beanless chili that's full of fresh chili peppers.
Ingredients
- 1/4 vegetable oil
- 3 lbs. boneless beef chuck, cut into 1 inch cubes
- 1 large onion, chopped
- 3 cloves garlic, finely chopped
- 3 fresh serrano chile peppers, stemmed and finely chopped
- 2 fresh poblano chile peppers, stemmed and chopped
- 6 tbsp. chipotle chili powder
- 2 tbsp. Mexican oregano, crushed
- 1 tbsp. ground cumin
- 1 tsp. kosher salt
- 1 tsp. cayenne pepper
- 4 roma tomatoes, peeled, seeded, and chopped
- 1 canned chipotle chili pepper in adobo sauce, chopped
- 1 12-oz. bottle Mexican beer
- 4 to 5 cups water or beef broth
- 1/4 cup masa harina (optional)
- Lime wedges
- Sour cream
Save Recipe
Interact
Method
In a large heavy pot, preheat oil over medium-high heat. Add beef cubes, cooking until no longer pink. Lower heat to medium; add onions, garlic, chili peppers, and chili powder. Cook and stir about 5 minutes or until onions are tender. Add the oregano, cumin, salt, and cayenne pepper. Cook about 20 seconds or until fragrant. Add the tomatoes; cook and stir for 1 minute. Add the chipotle chili pepper, beer, and 4 cups of the water. Bring to a boil. Reduce heat to low. Simmer for 2 to 3 hours, partially covered, until the meat is tender, stirring occasionally. (Add more water, if needed.) When the meat is tender, take two forks and shred the cubes of meat. If a thicker chili is desired, add the masa harina, 1 teaspoon at a time, to thicken to desired consistency. Ladle into bowls. Garnish with lime wedges and sour cream
Notes: This chili recipe is not for the faint of heart! It is full of spices and loaded with beef. In true Texas format there are no beans. Serve it up with your favorite cornbread and an icy mug of beer for a comforting winter treat.
Number of Servings: 6-8
Submitted by: Cori's Mom ( See all of Cori's Mom Recipes )
